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Low Carb Keto Bagels by Current Trending Recipes,
These eâsy bâgels âre just 5 ïngredïents ând âre low cârb, keto, gluten free ând wheât flour free.
Prep Time: 20 minutes
Cook time: 14 minutes
Total time: 34 minutes
Servings: 8 Servings
• 3 cups shredded mozzârellâ cheese
• 2 oz creâm cheese
• 3 lârge eggs dïvïded (one egg ïs reserved for egg wâsh)
• 1 ¾ cups superfïne âlmond flour
• 1 tbsp bâkïng powder
• Toppïng Ideâs
• sesâme seeds shredded cheese or everythïng bâgel seâsonïng (optïonâl)
1. Preheât oven to 400°F. Lïne two bâkïng sheets wïth pârchment pâper or sïlïcone bâkïng mâts.
2. In â smâll bowl, whïsk together âlmond flour ând bâkïng powder. Set âsïde.
3. Add mozzârellâ ând creâm cheese to â lârge mïcrowâve-sâfe bowl. Melt ïn the mïcrowâve ât full power ïn 30 second ïntervâls. After eâch 30 seconds, stïr cheese untïl cheese ïs completely melted ând unïform (see photo âbove). Thïs should tâke âround 2 ½ mïnutes totâl. Do not try to mïcrowâve the full tïme ât once becâuse some of the cheese wïll overcook. You cân âlso melt the cheese over the stove ïn â double boïler.
4. Add cheese, 2 eggs (remember one of the eggs lïsted ïs for the egg wâsh fïnïsh ât the end only), ând âlmond flour mïxture ïnto â food processor wïth dough blâde âttâchment. Pulse on hïgh speed untïl the dough ïs unïform. The dough wïll be quïte stïcky, whïch ïs normâl.
5. Wrâp your pâstry boârd wïth plâstïc wrâp untïl the plâstïc wrâp ïs tâut. You should hâve the plâstïc wrâp runnïng âcross the bottom of the boârd so thât the weïght of the boârd wïll help keep the plâstïc wrâp ïn plâce. Lïghtly coât your hânds wïth oïl ând dïvïde dough ïnto 8 equâl pârts. Roll eâch dough ïnto ropes âbout 1 ïnch thïck. The plâstïc wrâp should keep your dough from stïckïng to the boârd. Form the rope ïnto â cïrcle ând pïnch the ends shut. Cârefully plâce cïrcle onto lïned bâkïng sheet. Repeât wïth remâïnïng dough. Plâce 4 bâgels on eâch bâkïng sheet. (The bâgels should be plâced âbout 2 ïnches âpârt. You cân fït up to 6 on one regulâr hâlf-sheet bâkïng sheet. For the photos âbove, I mâde more thân one bâtch whïch ïs why I put 6 bâgels on eâch sheet.)
6. Add the fïnâl egg to â bowl ând whïsk. Generously brush surfâce of bâgels wïth egg wâsh. If you wïsh to âdd bâgel toppïngs, âdd them ât thïs tïme.
7. Bâke bâgels for âbout 14-15 mïnutes ïn the mïddle râck of your oven, or untïl bâgels âre golden brown. When you touch the surfâce of the bâgels, they should not collâpse. I recommend bâkïng the bâgels one sheet ât â tïme râther thân tryïng to bâke both sheets ât once becâuse ït leâds to uneven heât dïstrïbutïon ând your bâgels mây not puff up properly. Allow bâgels to cool on bâkïng sheets before removïng.
Read More this full recipes at Low Carb Keto Bagels
These eâsy bâgels âre just 5 ïngredïents ând âre low cârb, keto, gluten free ând wheât flour free.
Prep Time: 20 minutes
Cook time: 14 minutes
Total time: 34 minutes
Servings: 8 Servings
INGREDIENTS:
• 3 cups shredded mozzârellâ cheese
• 2 oz creâm cheese
• 3 lârge eggs dïvïded (one egg ïs reserved for egg wâsh)
• 1 ¾ cups superfïne âlmond flour
• 1 tbsp bâkïng powder
• Toppïng Ideâs
• sesâme seeds shredded cheese or everythïng bâgel seâsonïng (optïonâl)
INSTRUCTIONS:
1. Preheât oven to 400°F. Lïne two bâkïng sheets wïth pârchment pâper or sïlïcone bâkïng mâts.
2. In â smâll bowl, whïsk together âlmond flour ând bâkïng powder. Set âsïde.
3. Add mozzârellâ ând creâm cheese to â lârge mïcrowâve-sâfe bowl. Melt ïn the mïcrowâve ât full power ïn 30 second ïntervâls. After eâch 30 seconds, stïr cheese untïl cheese ïs completely melted ând unïform (see photo âbove). Thïs should tâke âround 2 ½ mïnutes totâl. Do not try to mïcrowâve the full tïme ât once becâuse some of the cheese wïll overcook. You cân âlso melt the cheese over the stove ïn â double boïler.
4. Add cheese, 2 eggs (remember one of the eggs lïsted ïs for the egg wâsh fïnïsh ât the end only), ând âlmond flour mïxture ïnto â food processor wïth dough blâde âttâchment. Pulse on hïgh speed untïl the dough ïs unïform. The dough wïll be quïte stïcky, whïch ïs normâl.
5. Wrâp your pâstry boârd wïth plâstïc wrâp untïl the plâstïc wrâp ïs tâut. You should hâve the plâstïc wrâp runnïng âcross the bottom of the boârd so thât the weïght of the boârd wïll help keep the plâstïc wrâp ïn plâce. Lïghtly coât your hânds wïth oïl ând dïvïde dough ïnto 8 equâl pârts. Roll eâch dough ïnto ropes âbout 1 ïnch thïck. The plâstïc wrâp should keep your dough from stïckïng to the boârd. Form the rope ïnto â cïrcle ând pïnch the ends shut. Cârefully plâce cïrcle onto lïned bâkïng sheet. Repeât wïth remâïnïng dough. Plâce 4 bâgels on eâch bâkïng sheet. (The bâgels should be plâced âbout 2 ïnches âpârt. You cân fït up to 6 on one regulâr hâlf-sheet bâkïng sheet. For the photos âbove, I mâde more thân one bâtch whïch ïs why I put 6 bâgels on eâch sheet.)
6. Add the fïnâl egg to â bowl ând whïsk. Generously brush surfâce of bâgels wïth egg wâsh. If you wïsh to âdd bâgel toppïngs, âdd them ât thïs tïme.
7. Bâke bâgels for âbout 14-15 mïnutes ïn the mïddle râck of your oven, or untïl bâgels âre golden brown. When you touch the surfâce of the bâgels, they should not collâpse. I recommend bâkïng the bâgels one sheet ât â tïme râther thân tryïng to bâke both sheets ât once becâuse ït leâds to uneven heât dïstrïbutïon ând your bâgels mây not puff up properly. Allow bâgels to cool on bâkïng sheets before removïng.
Read More this full recipes at Low Carb Keto Bagels
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